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1
Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
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2
Separate the eggs, placing the yolks in a pan and the whites in the bowl of an electric stand mixer.
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3
Over very low heat, combine the yolks and the sugar and whisk until the sugar is completely incorporated and has dissolved.
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4
Continue whisking for a minute or two until the egg yolks have become very pale in colour and increased in volume.
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5
Be very careful not to get the yolks too hot or they will cook.
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6
Remove the yolk mixture from the heat and add the tea leaves, cinnamon and vanilla extract.
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7
Mix and let sit while you whip the egg whites.
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8
Using the whisk attachment, whip the egg whites until stiff peaks form (4 to 5 minutes).
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9
Sift the flour into the egg yolk mixture and combine.
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10
The mixture may be stiff but don't worry about it.
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11
Add one-third of the egg whites to the yolk and flour mixture and stir until combined.
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12
Add the remaining egg whites and fold them into the lightened batter.
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13
Spoon the batter into the prepared Bundt pan.
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14
If using a mini-Bundt pan, bake your cakes for 30 minutes and then check for doneness by inserting a cake tester into the centre of the cake.
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15
If it comes out clean, the cakes are done.
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16
If not, bake for an additional 5 minutes and test again.
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17
Once the cakes are baked, remove from the oven and let cool on a wire rack for 15 minutes.
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18
Unmold the bundt cakes and let cool completely.
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19
Serve with tea and enjoy!
